Snow Pea Salad
December 30th, 2009
The snow peas are trimmed into rectangles and then brined for ten minutes. The wet peas are vacuum sealed and then blanched sous vide. The result is an intensely flavored snow pea, ready to be worked with. To complete the dish we add both young and old pecorino cheeses, a drizzle of green olive oil and some black pepper. The dish is void of traditional acidity, although the olive oil and the aged cheese point up the flavors in the dish in lieu of an actual acid.
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Posted in Ideas in Food